S&W Craft Roasting

Colombia Santa Monica washed Lychee Coferment

From Quindío, Colombia, this Castillo varietal grows at 1,450–1,500 masl on Jairo Arcila's Santa Monica farm. The coffee undergoes a 72-hour anaerobic fermentation with pulp on, during which macerated lychee fruit and wine yeast are added before washing and drying on raised beds. The cup delivers pronounced lychee, cherry, and white grape with rose tea florality—very sweet, very fruity, and notably approachable for a co-ferment. The more it rests (3–4 weeks recommended), the mellower and sweeter it becomes. This is for adventurous palates willing to embrace the bold aromatics that co-fermentation brings.